mediterranean chicken thighs
Mediterranean chicken thighs braised in a silky white wine tomato sauce with garlic, herbs, olives, artichokes, and buttery white beans. Bright, briny, and made for sopping up with crusty bread.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 30 minutes
- Yield: 4
- Category: Chicken
- Method: Braised
- Cuisine: Mediterranean
Ingredients
- 8 bone-in, skin-on chicken thighs
- kosher salt and freshly cracked black pepper
- 2 tbsp olive oil
- 1 large shallot, minced
- 2 garlic cloves, chopped
- 2 tbsp tomato paste
- 1 cup dry white wine (like Sauvignon Blanc or Pinot Grigio)
- 1 tbsp flour
- 1 tbsp softened butter
- 1 cup chicken stock, plus more as needed
- 1 can white beans, drained and rinsed
- 1-12 oz jar marinated artichoke hearts, drained and halved
- 1/2 cup Castelvetrano olives, pitted and torn in half
- 2 tbsp chopped fresh thyme
- 1/2 cup crumbled feta cheese
- fresh parsley leaves, for garnish
- lemon zest, for garnish
- crusty bread, for serving
Instructions
- Preheat oven to 350°F.
- Pat chicken dry with paper towels and season all over with salt and pepper. Heat oil in a 12-inch large oven-safe skillet over medium heat. Add chicken, skin side down, and cook undisturbed for 8- 10 minutes, until golden brown. Flip chicken and cook another 2- 3 minutes. Transfer to a large plate.
- Add shallots and garlic and cook, stirring, until soft and fragrant, 3- 4 minutes. Add tomato paste and cook until darkened, about 1 minute.
- Stir in white wine and reduce by half, 8- 10 minutes. While wine reduces, mix butter and flour in a small bowl until smooth and combined.
- Scrape flour mixture into the skillet and whisk until combined. Slowly whisk in chicken stock, a little at a time, until sauce is smooth.
- Stir in beans, artichoke hearts, olives, thyme and oregano. Nestle in chicken, skin side up, and transfer to the oven. Bake, uncovered, until chicken is cooked through and tender, about 40 minutes.
- Remove from the oven and sprinkle with feta, fresh parsley, and lemon zest. Serve warm, with crusty bread to soak up the sauce.
Notes
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Nutrition
- Serving Size: 1
- Calories: 527
- Sugar: 5.1g
- Sodium: 565mg
- Fat: 29g
- Saturated Fat: 8.1g
- Unsaturated Fat: 19.7g
- Trans Fat: 0.4g
- Carbohydrates: 38g
- Fiber: 10g
- Protein: 22g
- Cholesterol: 68mg
Find it online: https://www.withspice.com/blog/mediterranean-chicken-thighs/